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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Use the shredder blade of a food processor to quickly shred the artichokes, potato, and carrot. Cook the latkes soon after combining the ingredients so the mixture does not become watery; if this happens, though, remove the mixture from the liquid using a slotted spoon. Ingredients:
1 1/2 pounds jerusalem artichokes (sunchokes), peeled and shredded |
1 pound baking potatoes, peeled and shredded |
1 large carrot, peeled and shredded |
1/3 cup all-purpose flour |
1 teaspoon salt |
1/4 teaspoon black pepper |
1 large egg, lightly beaten |
1 large egg white, lightly beaten |
2 1/2 tablespoons olive oil, divided |
6 tablespoons fat-free sour cream |
Directions:
1. Place artichokes, potatoes, and carrot in a large bowl, and toss gently to combine. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour, salt, and pepper to artichoke mixture; toss gently to combine. Add egg and egg white; stir just until combined.
2. Heat half of oil in a large nonstick skillet over medium-high heat. Spoon about 1/4 cup artichoke mixture for each of 9 latkes into pan. Cook 3 minutes on each side or until browned. Remove from pan. Repeat procedure with remaining oil and artichoke mixture. Serve with sour cream.
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